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Instructions
Instructions
- For the Conchita Pibil, place pork and Cooking Sauce in slow cooker; mix well. Cover.
- Cook on HIGH 4 1/2 – 5 hours or LOW 8 hours until pork is fork-tender. Use slotted spoon to transfer pork to large bowl; coarsely shred. Skim fat from surface of cooking liquid. Return pork to slow cooker with sauce; mix well.
- For the Cilantro Lime Rice, melt 1 tablespoon of the butter in medium skillet on medium-high heat. Add onion and jalapeno; sauté 3 – 4 minutes or until softened. Add rice, broth, lime juice, salt and 2 tablespoons of the cilantro. Bring to boil, cover and reduce heat to low. Cook 5 minutes, remove from heat and let stand 5 minutes. Fluff rice with fork; stir in lime zest along with remaining butter and cilantro.
- To serve, divide Cilantro Lime Rice into 4 serving bowls. Top with Conchita Pibil, black beans, avocado, Cotija cheese and Salsa. Garnish with additional cilantro and lime wedges, if desired.
